Ensalada de Nopales

Welcome to November, National Diabetes Awareness Month!

For the month of November, we’re having a contest at AHS. Each week, employees submit recipes that work well for people living with diabetes. The most creative recipes will be featured each Wednesday in November. The recipes need to be low in simple carboydrates, processed sugar, and transfat (with a preference for NO transfat).

The contest officially starts this week, but Eva Rodriguez, medical interpreter at Newark Wellness, was so excited that she turned in her recipe early last week, putting her at the front of the race for today’s post.

This delicious and traditional recipe is full of fiber and low in carbohydrates. Perfect for lunch or as a side with protein of some sort.

Ensalada de Nopales

  • nopal-cc-siete341 red tomato
  • 1 small onion
  • ¼ c. cilantro
  • 2 c. nopalitos, from jar or fresh cooked
  • 1 serrano chile , finely chopped
  • 2 T. Olive oil
  • Juice from 2 limes
  • 1 t. dried oregano
  • ½ t. sea salt
  • Queso fresco, crumbled
  • Avocado slices
  • Tostadas
  1. Finely chop onion, tomato, and cilantro
  2. Dice cactus or slice it into strips
  3. Mix above ingredients in glass  bowl
  4. In a separate bowl mix olive oil, lime juice, oregano and sea salt
  5. Pour over cactus mixture and mix well
  6. Refrigerate for minimum of 30 minutes, maximum 24 hours
  7. Serve on tostadas (or over a bed of fresh spinach to cut out the starch), and garnish with queso fresco and avocado slices (and finely sliced onion if desired)

Congratulations Eva for being the first AHS employee to have a featured recipe on the blog!

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